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1
Combine ingredients in a bowl or your bread machine and mix.
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2
If using a bread machine, use the Dough setting and let it run its course.
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3
If mixing by hand, knead the dough for 10 minutes until smooth and elastic, allow to rise in a greased bowl until doubled in size (roughly 1 hour).
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4
After removing the dough from the bread machine, or letting it rise by hand, punch it down and knead it again for a few minutes to smooth it back out.
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5
Form the dough into a ball and transfer to a buttered bowl.
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6
Cover with greased plastic wrap and put in the fridge for at least 8 hours (overnight is better).
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7
After the second rise, preheat the oven to 450 degrees and set a large pot of water with 3 tbsp of sugar to boil.
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8
Spread a thin layer of cornmeal in a baking sheet and have it standing by.
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9
Also, set up a draining rig with a wire rack in another baking sheet (or at least over some towels or something).
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10
Once the water boils, take the dough from the fridge and cut it into 6 equal-sized pieces.
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11
Form each piece into a ball, punch a hole through the middle and shape it into a smooth ring.
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12
Drop the bagels into the boiling water a few at a time so as not to crowd (I do 4 or so at once).
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13
Let them boil for 2 minutes.
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14
A few seconds into the boil give the bagels a little nudge with a slotted spoon to make sure they aren't sticking to the bottom of the pot.
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15
You'll know they're ready to come out of the water when they bob to the surface and lie flat on the water (not hanging down at an angle).
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16
Transfer the bagels to your draining rig and finish boiling the rest of your bagels.
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17
Once they're done, arrange them on the cornmeal covered baking sheet and brush each with an egg wash (just a beaten egg).
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18
When putting the bagels in the oven, throw 3 ice cubes in the bottom so that they'll create steam as they melt.
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19
Bake at 450 for 12-15 minutes until golden brown and the bagels sound hollow when tapped.
